Delicious perfectly sweetened cornbread. This reminds me of my mother’s cornbread when I was a kid, brings back so many memories. Serve this with our Easy Chili for Two, Southwest Chicken, or eat it with a whole bunch of butter.
Ingredients
3 cups Almond Flour
1/2 cup Coconut Flour
1/2 cup Monk Fruit Sweetener
2 tsp Baking Powder
1/4 tsp Salt
4 large Eggs
3/4 cup Sour Cream
1/2 cup Butter (melted)
1/4 cup Heavy Whipping Cream
1/4 cup Water
1-2 tsp Butter Extract
Instructions
Preheat oven to 350 degrees and oil a large cast iron skillet or large baking pan.
In a large bowl add all the dry ingredients and mix until well combined and no lumps of flour are shown. Add the remaining ingredients and mix until smooth, but don't over mix.
Pour the batter into the prepared baking pan evenly and bake for 35-40 minutes or until set and deep golden brown.
Remove the cornbread from the oven and allow to cool and set for about 5-10 minutes. Slice and enjoy.
Calories 260, Fat 22 g, Carbs 6.6 g, Fiber 3.5 g, Protein 7 g, Net Carbs 3.1 g
Servings 16
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